Procedure

To make the latkes: Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a hand grater. Feed the onions and potatoes through the food processor. Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices.

Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well. Line a large sheet pan with a non-stick baking mat or spray lightly with oil.

Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes. To bake the latkes: Bake at 425 for 25 (30 if using a Silpat) Flip after the first 15 minutes (20 for a Silpat). Serve immediately with applesauce.

Chef's Tips: To keep these oil-free, use a nonstick baking mat (Silpat). It will take 5 more minutes to bake, but it will cut the calories significantly. Make a double-batch of these. After baking them in the oven, store extra in an air-tight container (or wrap in foil) in your freezer. When you're hungry, pop right into a 425F oven for 10-12 minutes, until warm in the center.

Sometimes inspiration just comes in a color. Kids will love helping you find "purple foods" to add to this healthy, fat-free breakfast hash. This vegan, oil-free recipe is a great dish for entertaining at brunch or even a mid-morning snack.

Learn how to make healthy, homemade applesauce with this quick, helpful video. Chef Katie is in the kitchen, showing you how to master this simple, delicious recipe. More recipes and videos at: www.plants-rule.com

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.